Starch Products

Starches and Starch Products
One of the most important and widely available vegetable products, starch constitutes the principal type of reserve food for green plants.  It is a  complex carbohydrate.  It is stored in thin-walled cells in the form of grains.  There are several types of starch that differ in the size and shape of the grains and other physical and microscopic characteristics. Important sources of starch are the cereal grains and underground tubers, although nuts, legumes and other plant organs may contain substantial amounts.  Besides being a staple food for animals and humans, it also has many industrial applications.

Soluble starch is a form that is used in the textile industry to strengthen the fibers and cement the loose ends thus making a thread that is smoother and easier to weave.  It also gives a finish to the end product.  It serves as a mordant in calico printing, a thickener for the colors.  Starch is also used as a sizing agent in paper industry, in laundry work, in medicine, in the preparation of toilet powders, as a binding for china clay and as a source of many other products.

Sources of Commercial Starch 
Relatively few plants are used for the commercial production of starch.  The main ones are potato, maize, wheat, rice, cassava, arrowroot and sago.

Cornstarch 
Maize or Indian corn is the source of over 80 percent of the starch that is made in the United States.  The grains are soaked in warm water with a small amount of sulfurous acid to loosen the intercellular tissue and prevent fermentation.  Then the corn is ground so as not to injure the embryos.  The ground material is placed in germ separators where the embryos are removed.  The starch material is then ground very fine and is either passed through sieves of bolting cloth or is washed in perforated cylinders to remove the bran.  The resulting milky liquid is run onto slightly inclined tables where the starch grains settle out and the remaining material flows off.  The starch is later collected and dried in kilns and is then ready for the market.  The best grades of cornstarch are used for food while inferior grades are for laundry starch and sizing and as a basis for glucose.

Potato Starch
Cull potatoes are utilized for making starch.  These are washed and reduced to a pulp in graters or rasping machines.  The resulting paste is passed through sieves to remove fibrous matter.  After washing the solid starch is separated by sedimentation, the use of inclined tables, or centrifuging, and is then dried.  Potato starch finds uses in the textile industry and as a source of glucose, dextrin and industrial alcohol.  Europe is the principal producer.

Wheat Starch
The oldest commercial sources of starch were from wheat.  It was known to the Greeks and was widely used in Europe in the 16th Century in connection with the linen industry.  The gluten in wheat makes the removal of the starch a difficult process.  It is accomplished by extraction with water or by the partial fermentation of the grain.  Wheat starch is used mostly in the textile industry.

Rice Starch 
Rice grains that are broken or imperfect are used for making rice starch.  These are softened by treating with caustic soda and are then washed, ground and passed through fine sieves.  More alkali is added and after a time the starch settles out as a sediment.  This is removed, washed and dried.  Occasionally dilute hydrochloric acid is used to free the grains.  Rice starch has found use in laundry and for sizing.

Cassava Starch
Cassava Starch flour and tapioca are used in industry mainly as sizing materials and as the source of certain starch products.

Arrowroot Starch
The tubers of several tropical plants provide a source for arrowroot starch.  West Indian arrowroot is from Maranta arundinacea.  Florida arrowroot is from Zamia floridana.  Queensland arrowroot is from Canna edulis, and East Indian arrowroot from Curcuma angustifolia.  The tubers of these plants are peeled, washed and crushed and the pulp passed through perforated cylinders.  A stream of water carries the starch into tanks where it settles out.  Arrowroot starch is easily digested and thus is valuable as a food for children and invalids.  There is little use in industry.

Sago Starch 
The stems of the sago palm, Metoxylon sagu, contain starch.  Cultivation is in Malaya and Indonesia.  The flowers appear when the trees are about 15 years old and just prior to this time the stems store up a large amount of starch.  The trees are felled and the starch pith is removed.  This is ground up, mixed with water and strained through a coarse sieve.  The starch is freed from the water by sedimentation and washed and dried.  This is known as sago flour.  Commercial sago is prepared from this by making a paste and rubbing it through a sieve in order to cause granulation.  The product is dried in the sun or in ovens and appears as hard shiny grains, known as pearl sago.  Both sago starch and pearl sago are used almost entirely for human consumption.

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Cellulose Products

 The most complex of the carbohydrates, cellulose is present in the cell walls of all plants.  Because of their strength, cells with thick walls have been used in various industries.  Besides the natural product being used in the textile industry, artificial fibers are derived directly from cellulose as well as countless other products.  Cellulose chemistry is an important phase of organic chemistry.

Cotton, a very pure form of cellulose, has been used for a very long time in the production of artificial fibers and other cellulose products.  Wood is another very available source.  When certain woods are treated with concentrated acids or alkalis, the bond between the wood fibers and the lignin, which cements them together, is broken, and the fibers, which are pure cellulose, can be removed.  

These fibers may then be reorganized as paper, or they may be treated further chemically.  If the chemical treatment merely causes the dissolution of the fiber into its component molecules, these molecules may be synthesized into artificial fibers or converted into cellulose plastics.  But if the molecules themselves are broken down, their component elements, carbon, hydrogen and oxygen, may be recombined to form wood sugar.  Thereafter the wood sugar may be transformed into yeast or alcohol and thus become available for food or as the raw material for numerous industrial products.

Paper and Paper Industry

 A very important use of cellulose is in the manufacture of paper, a very old industry.  The word “paper” comes from the Latin “papyrus” the name of a sedge, the pith of which was used for paper in 2400 B.C. Egypt.  However paper was first made in China.  The industry spread from China to India, Persia and Arabia and then through Spain to other European countries.  The first paper mill in the United States was in 1690 at Philadelphia.

Raw Materials

The paper making value of the various fibers depends on the amount, nature, softness and pliability of the cellulose present in the cell walls.  This cellulose may occur alone or in combination with lignin or pectin.  Wood fibers, cotton and linen are the principal raw materials.

Wood Fibers

 Wood began being used in the paper industry from about 1850.  Today wood has largely replaced the other fibers and furnishes over 90 percent of all the paper manufactured in the Untied States.Spruce is a very important source of wood pulp and has furnished about 30 percent of the total supply.  It is ideal because it has all the requirements of a good pulpwood.

  The fibers are long and strong with a maximum content of cellulose.  The wood is almost free from resins, gums and tannins; and it is light colored, sound and usually free from defects.  Red spruce, Picea rubens, white spruce, P. glauca and Sitka spruce, P. sitchensis, are the main species.

The southern yellow pine, Pinus australis, is another important pulpwood.  The eastern hemlock, Tsuga canadensis, is a main species in the Lake States while the western hemlock, T. heterophylla is important on the Pacific Coast. Other species include aspen, Populus grandidentata and P. tremuloides, and balsam fir, Abies balsamea.  Of lesser importance are jack pine, Pinus banksiana, tamarack, Larix laricina, white fir, Abies concolor, and several hardwoods among which are the beech, Fagus grandifolia, sugar maple, Acer saccharum, and birch, Betula lutea.  Sawmill waste is also an increasingly valuable source of wood pulp. 

Cotton and Linen
Up to the middle of the 19th Century rags of cotton and linen were the only source of paper, and they are still used for making the finest grades.  Cotton fibers have a high felting power and a high cellulose content of about 91 percent.  Rags and raw cotton in the form of fuzz or linters are utilized.  Flax fibers, that comprise linen, contain 82 percent of pectocellulose and yield a paper of great strength, closeness of texture and durability.  Textile waste may also be used.  In the preparation of rag pulp the material is sorted, cut into small pieces and freed from dust.  It is then boiled in caustic soda to remove the grease and dyes.

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Sugar Palm

Several species of palm provide a fourth source of commercial sugar all of which is only available in the tropics and subtropics.  The species utilized are the wild date, Phoenix sylvestris, the palmyra palm, Borassus flabellifer, the coconut, Cocos nucifera, the toddy palm, Caryota urens, and the gomuti palm, Arenya pinnata.  Some of the oil palms also yield sugar.  The date palm is tapped similar to that of a maple and the sap is obtained from the tender upper portion of the stem.  In the other palm species the sap is secured from the unopened inflorescences.  

Usually the tip of these is cut off and the sap oozes out and is collected in various containers.  The yield of this sweet juice, known as toddy, amounts to 3-4 quarts per day for a period of several months.  The sap has a sugar content of about 14 percent.  It is boiled down to a syrupy consistency and poured into leaves to cool and then hardens into the crude sugar known as jaggary. 

Some of this has reached European markets.  Three quarts of juice yield about one pound of sugar.  The toddy is often fermented to make the beverage known as arrack.  The palm sugar industry is very old in India where over 100,000 tons were still being produced yearly by the mid 1900’s.

Three cakes of commercially produced palm sugar.

Palm sugar was originally made from the sap of the Palmyra palm, the date palm or the sugar date palm. Now it is also made from the sap of Arenga pinnata (sugar palm) and the nipa palm, and may therefore also be sold as "arenga sugar". Palm sugar is often labelled under various other names reflecting the several different species of palm utilised and its wide production area across Africa and Asia. 

Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes, but this is an isolated production method. Often the distinction is made between coconut sugar and palm sugar, but this only reflects the different species from which the sugar is sourced, i.e. coconut sugar is produced in an identical way. 

Thailand is one place where the distinction is made and the difference is due to palm sugar being produced there from the tree trunk of the sugar palm, whilst coconut sugar is tapped from the inflorescences of the coconut palm. The differences are semantic, as all the sugars under their various names are still produced from the sucrose-rich sap of a palm species- Wikipedia 

Soluble Starch

Starch grains are insoluble in cold water but they readily swell in hot water until they burst to form a thin, almost clear solution or paste.  This soluble starch has been used for finishing textiles and in the paper industry.

Dextrin

When starch is heated or treated with dilute acids or enzymes it becomes converted into a tasteless, white, amorphous solid known as dextrin or British Gum.  Dextrin possesses adhesive properties and has been used as substitutes for mucilage, glue and natural gums.  Bread loaves brushed with dextrin aids in crust formation.  In steel manufacture, the sand for the cores used in casting is held together with dextrin.  Other uses include cloth printing, glazing cards and paper and making pasteboard.

Glucose

When starch is treated with dilute acids for a long time it becomes more completely hydrolyzed and is converted into glucose sugar.  Often the same factory that extracts the starch also converts it into glucose.  This operation is done in large copper boilers under pressure.  About six pounds of dilute hydrochloric or sulfuric acid are used for each 10,000 pounds of starch.  After all the starch has been converted, the free acids are neutralized with caustic soda.  The liquid is then decolorized with bone black and concentrated into thick syrup.  One of the common brands of corn syrup is “Karo.”  Glucose may be considered as an inferior substitute for cane sugar.  However, it is an excellent food material.  Its use is in table syrup, for sweetening, in candies, jellies and other kinds of cooking.  It is often mixed with maple syrup, brown sugar, honey or molasses it is used for making vinegar and in brewing. 

Industrial Alcohol

Starch is the source of an enormous quantity of industrial alcohol.  Maize and potatoes constitute the chief sources, although the other starches and even cellulose, various products of the sugar industry and fruit juice may be utilized.  The process converts the starch into sugar by means of diastase and the fermentation of the sugar by yeasts to yield alcohol. The operations are carried out under different conditions from those followed in making alcoholic beverages.  When fermentation has stopped, the alcohol is extracted from the mash by fractional distillation.  The alcohol thus formed as a result of the fermentation of sugar is known as ethyl alcohol, as distinguished from methyl or wood alcohol, a product of the destructive distillation of wood.  To render it unpalatable, ethyl alcohol is often “denatured:” by adding methyl alcohol or other substances.  Industrial alcohol is the most important and most widely used solvent and is the basic material in the manufacture of hundreds of products.  It is also used in medicine, pharmacy and other industries.

Nitro starch 

Starch and cellulose are chemically very similar products.  Cellulose reacts with nitric acid to form nitrocellulose while starch yields nitro starch.Nitro Starch   is a very safe explosive if the ingredients are absolutely pure.  Tapioca starch was originally imported for this purpose but during World War I cornstarch was used as a source.

Sekinchan Paddy

Which literally means " Village Suitable for Plantion " in Chinese. Lives up to its name as a town in the " Rice Bowl " of Selangor , Malaysia . Large plots of land are cultivated to produce the staple rice supply of  Malaysians. This area is well- known for its high yield of rice andmerchandised farming methods.

Sekinchan Paddy Field

Wide View Of Paddy Field at Sekinchan

Green Paddy Field at Sekinchan

Aqueduct (Water Path) in the middle at the Sekinchan Paddy Field (Padi Field)

Sun Rise in the Paddy Field of Sekinchan

Canal in the middle of Paddy Field Sekinchan,

Your drive through this road to have a close contact with the Paddy Field There are also factories which allow visits. They will brief you on the paddy plantation process, type of rice, you can watch the video presentation regarding the paddy plantation process. You can also purchase the rice here which is not available in the market.

Farmers work in the paddy field during harvesting season

Paddy Harvesting Machine is working in Paddy Field Sekinchan

Worker is driving the Paddy Harvesting Machine

Modern Equipment use in Paddy Field Sekinchan

Sunset at Paddy Field Sekinchan

The wide view of Paddy Field (Padi Field) in Sekinchan / Sekinchan Paddy Field show different feeling in different time. In the month of March and September are the rice transplanting period, the view of the paddy field (padi field) is green. During the harvest season, June and December, the paddy field (padi field) is look like gold yellow color.

Paddy Process

Eel Fishing in the middle of Paddy Field at Sekinchan, Selangor, Malaysia

Pictures Source : anglingworld.blogspot.com

With wide paddy fields (padi field) covering almost the entire landscape of Sekinchan, this also means that there are many opportunities for the exciting activity of eel-fishing. When the padi fields are being harvested, the water level is lowered. This is the best time to fish for eels as they will be trapped in their nests. 

Kindly contact Mr Yap at 012-250 2156 for eel-fishing activities.

For more information please visit website: www.sekinchan.org

How to Substitutes Rice Flour for All-Purpose Flour in Cookies

A bowl of rice and a bowl of rice flower. Photo Credit MaxCab/iStock/Getty Images

Flour made from brown or white rice is a suitable alternative that may replace wheat flour cup for cup in your favorite cookie recipes. White rice flour is a good choice for most cookies; choose brown rice flour for cookies containing fruit or bold spices. Rice flour on its own results in a crumbly, gritty product, so you have to mix it with other ingredients to get a good result.

Step 1
Preheat your oven to the temperature indicated on your cookie recipe. Line a baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray. If parchment paper isn't available, simply spray the baking sheet with cooking spray.

Step 2
Combine 1/2 cup brown or white rice flour, 1/4 cup tapioca starch and 1/4 cup cornstarch in a bowl. Combine with a large spoon or spatula to thoroughly mix ingredients. Make as much of this rice flour mixture as you need for your cookie recipe.

Step 3
Use the rice flour mixture measure for measure in place of the all-purpose flour called for in your cookie recipe. Add 1/2 tsp. of xanthan gum for each cup of flour used in your recipe. Xanthan gum binds all ingredients together during baking. Combine additional ingredients such as butter and eggs, as indicated in your cookie recipe.

Step 4
Bake the cookies for the length of time indicated in your recipe. Add an additional 2 to 3 minutes of baking time if the cookies are still gooey after the standard baking time. Rice-based baked goods may take longer than wheat-based goods.

Step 5
Remove the cookies from the oven once baked to your liking. Allow the cookies to rest until cool enough to touch. Use a spatula to remove the cookies from the baking sheet to a wire baking rack to cool completely.

Things You'll Need

1. Brown or white rice flour
2. Xanthan gum
3. Baking sheet
4. Mixing bowl
5. Mixing spoon
6. Recipe ingredients
7. Parchment paper
8. Cooking spray
9. Wire baking rack

For more information please visit website: www.lifestrong.com

Health Benefits of Brown Rice

Aside from providing energy and basic nutrients, refined white rice does not have any health benefits. On the other hand, regular consumption of brown (whole grain) rice can be beneficial

Heart Health
Heart disease includes heart attacks and strokes, and is one of the leading causes of death worldwide.

a) Whole grains may also have beneficial effects on body weight and diabetes, effects that are closely associated with cardiovascular disease.

b) Keep in mind that all of these studies are observational. They show an association between whole grains and health, but cannot prove causation. 

c) One thing is clear, whole grain brown rice contains a number of heart healthy components, such as minerals, antioxidants, lignans, and dietary fiber.

d) A randomized controlled trial in 21 Korean men and women, half of which were obese, studied the effect of high-fiber rice on risk factors for cardiovascular disease. 

e) Eating high-fiber rice as a substitute for white rice led to weight loss, accompanied with a decrease in cholesterol in the obese subjects.

f) Taken together, eating brown rice and other whole grain cereals may have beneficial effects on heart health.

Summary 

a) Rice is a popular cereal worldwide, especially in Asia.

b) Rice is the most commonly eaten type, but brown rice is becoming more common as a healthier alternative.

c) As a good source of several healthy minerals and antioxidants, brown rice may help prevent heart disease. 

d) On the other hand, high consumption of white rice (especially sticky rice) has been associated with increased risk of type 2 diabetes.

For more information please visit website: authoritynutrition.com

White vs. Brown Rice

• White rice is highly refined, polished, and stripped of its bran(seed coat) and germ (embryo). 
• This is done to increase its cooking quality, shelf life, and tastiness, but unfortunately, it comes at the cost of reduced nutritional value.
• Brown rice is an intact whole grain, containing both the bran and the germ. For this reason, brown rice contains substantially more fiber than white rice. 
• Being the most nutritious parts of the grain, the bran and germ are rich in fiber and several vitamins, minerals, and antioxidants. 
• However, the bran is also a source of anti nutrients, such as phytic acid, and may contain high levels of heavy metals if grown in polluted areas.
• Eating white rice may have an adverse effect on blood sugar balance, and should be avoided by people with diabetes. 
• On the other hand, brown rice is generally regarded as a low-glycemic food, with beneficial effects on blood sugar control.
• Brown rice is clearly a winner when it comes to nutritional quality and health benefits.

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Other Plant Compounds

A number of plant compounds are found in rice, some of which are linked with potential health benefits. 

Pigmented rice, such as red-grained varieties, have been found to be particularly rich in antioxidants

• Phytic acid: An antioxidant found in brown rice, phytic acid(phytate) impairs the absorption of dietary minerals, such as iron and zinc. It can be reduced by soaking, sprouting, and fermenting the rice before cooking.
• Lignans: Found in rice bran, lignans are converted to enterolactone by gut bacteria. Enterolactone is an isoflavone (phytoestrogen) that may have several health benefits.
• Ferulic acid: A strong antioxidant found in rice bran. May protect against various chronic diseases, such as cancer, diabetes, and cardiovascular disease.
• 2-acetyl 1-pyrroline (2AP): An aromatic substance, responsible for the taste and smell of scented rice, such as jasmine and basmati rice.
• For more information please visit website: authoritynutrition.com

Vitamins and Minerals

• The nutrient value of rice depends on the variety and cooking method.
• Many vitamins and minerals are concentrated in the bran and germ, which are components of brown rice, but not white.
  

1. Manganese: A trace mineral found in most foods, especially whole grains. It is essential for metabolism, growth, development, and the body’s antioxidant system.
2. Selenium: A mineral that is a component of selenoproteins, which have various important functions in the body .
3. Thiamin: Also known as vitamin B1, thiamin is essential for metabolism and the function of the heart, muscles, and nervous system.
4. Niacin: Also known as vitamin B3, niacin in rice is mostly in the form of nicotinic acid. Soaking rice in water before cooking may increase its absorption.
5. Magnesium: Found in brown rice, magnesium is an important dietary mineral. It has been suggested that low magnesium levels may contribute to a number of chronic diseases.
6. Copper: Often found in whole grains, copper is low in the Western diet. Poor copper status may have adverse effects on heart health.

• For more information please visit website: authoritynutrition.com

Fiber

Brown rice contains a fair amount of fiber (1.8%), while white rice is very low in fiber (0.3%).

One cup of boiled brown rice (195 grams) contains approximately 3.5 grams of fiber. 

Varying amounts of resistant starch are also found in both white and brown rice.

Resistant starch helps feed the beneficial bacteria in the gut, stimulating their growth. 

In the colon, resistant starch leads to the formation of short-chain fatty acids, such as butyrate, which may improve colon health and cut the risk of colon cancer .

Aside from resistant starch, the fiber is concentrated in the bran, which has been stripped from white rice. 

The bran is mainly composed of insoluble fibers, such as hemicellulose, and contains virtually no soluble fiber.

For more information please visit website: authoritynutrition.com

Nutrition Facts and Health Effects

White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in some Western countries due to its health benefits.Various products are made from rice.Various products are made from rice. These include rice flour, rice syrup, rice bran oil, and rice milk. 

This is what rice typically ;

It is usually white in color, but brown rice can come in a variety of shades; brown, reddish, purplish, or black.

a) Nutrition Facts

Rice is composed of carbs, with small amounts of protein and virtually no fat.

b) Carbs

a) Rice is primarily composed of carbs.

c) Starch is the most common form of carbohydrates in foods, made up of long chains of glucose known as amylose and amylopectin. 

d) Amylose and amylopectin have different properties that may contribute to both the texture and digestibility of rice.d) Rice that is high in amylose, such as basmati rice, does not stick together after cooking. 

e) On the other hand, rice that is low in amylose and high in amylopectin is sticky after cooking.

f) Perfect for risottos and rice puddings, sticky rice (glutinous rice) is also preferred in Asian cooking because it is easy to eat with chopsticks . 

g) High digestibility is one of the downsides of the carbs in sticky rice. For a high-carb food, good digestibility is not always favorable because it may cause an unhealthy spike in blood sugar, especially among diabetics.

For more information please visit website: authoritynutrition.com

How to Cook Sago Pearls

A small bowl filled with sago pearls. Photo Credit KaarinaS/iStock/Getty Images

Sago pearls are made from the inner pith of the sago palm tree. The inner pith of the trunk is scraped out, pounded into fine particles and then soaked in water, which dissolves the starch from the fiber. The starchy water is strained through a sieve and dried. The starch that remains after the water evaporates is shaped into pearls. Sago pearls are similar to tapioca, and indeed they can often be used interchangeably, but tapioca is made from cassava root. Once sago pearls are cooked, they are used in desserts and drinks in Asia

Step 1

Bring the water to a boil in a large pot.

Step 2
Add the sago pearls and reduce the heat to low. Simmer them for 15 minutes. Stir constantly at first, and then stir often to prevent the sago pearls from settling to the bottom where they easily burn.

Step 3
Remove the pot from the heat. Cover the pot and allow the pearls to sit for 15 minutes or until they look translucent rather than starchy.

Step 4
Rinse the pearls under running water in a sieve. Use your fingers to break up any clumps and to make sure all excess starch is rinsed away.

Step 5
Spoon the sago into small molds or custard cups. Chill them in the refrigerator for at least an hour.

Step 6

Combine the palm sugar and water in a medium saucepan. Bring the mixture to a boil and simmer until it thickens slightly. Add the pandan flavoring and stir to mix it well into the syrup.

Step 7
Unmold the sago pearls into dessert bowls. Pour the palm sugar syrup and coconut milk over the pearls. Eat with a spoon.

Things You'll Need
a) Large pot
b) 3 quarts water
c) 8 oz. pearl sago
d) Sieve
e) Molds or custard cups
f) 7 oz. palm sugar roughly chopped or 2 cups sugar
g) 10 tbsp. water
h) Medium saucepan
i) 1 or 2 drops pandan leaf flavoring
j) Dessert bowls
k) 3/4 cup coconut milk

For more information please visit website: www.lifestrong.com

What Are the Health Benefits of Sago

The Roles of Sago

Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago is used to make the pearls that sit at the bottom of bubble tea, a popular Asian drink. You can also use sago in the preparation of desserts and some breads. Additionally, you can add sago to rice for a low calorie, light meal option.

A traditional dessert made with sago. Photo Credit Erwin Purnomosidi/Hemera/Getty Images

Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in many recipes.

Sago and the Body

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to “The New Oxford Book of Food Plants,” traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.

Health Facts

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.

Preparation of Sago
Recipes usually call for you to soak sago in water for long periods of time. After soaking the sago, you will find the starch less sticky and easier to handle than tapioca. You can also use the powder form of sago as a thickening agent for foods such as gravy or sauces. Additionally, you can use the powder form of sago as a flour substitute. In fact, recipes for many types of Indian and Nepali flat breads specifically call for powdered sago.

For more information please visit website: www.lifestrong.com

Sago Nutrition ' Low in Fat '

Sago, which is also known as sabudana, is a starchy substance common to Indian cuisine. It is extracted from the stems of sago palm trees, then processed into small, circular pellets, which are sometimes referred to as pearls. These pearls are commonly used as energy-boosting ingredients in soups, puddings, smoothies, side dishes and main courses. Sago is not a low-calorie food, nor is it a good source of protein and fiber.


Add sago to your diet for variety.

Low in Fat

Fat is the last of the three macronutrients. Although fat is much maligned for its detrimental effects on the body, it's mainly saturated fat that you need to worry about. A high intake is known to promote high cholesterol and heart disease. Sago contains a very low amount of total and saturated fat. A 100-gram serving has only .2 gram of total fat and .1 gram of saturated.

Carbohydrates 

Sago is high in carbohydrate content. Carbs fall into the category of macronutrients, which the body needs in copious amounts for energy and brain function. A 100-gram serving contains nearly 86 grams of carbs. The recommended daily intake of these macronutrients is 45 to 65 percent of total calories.

Protein

Protein is another macronutrient, but it has a slightly different purpose in the body. It is used for the preservation of all connective tissue, aids with wound healing and helps boost immunity. The recommended intake is 46 grams a day for women aged 19 to 70 and 56 grams a day for men in this same age range. A serving of 100 grams of sago contains less than 1/2 gram of protein.

Calories 

Sago is high in calories. One gram of carbs has 4 calories, which is a big contributor to the overall amount. A 100-gram serving of sago accounts for 350 calories.

Vitamins and Minerals 
Sago does not contain many vitamins and minerals, but it does have some. A 100-gram serving gives you 7 percent of your daily allowance. This mineral, which is found in plentiful amounts in animal products, helps deliver oxygen through the blood. Sago also contains small amounts of calcium, copper, potassium and sodium. With the exception of copper, these are electrolyte minerals, which help with muscle contractions and water balance.

Fibre 
The highest fiber foods include whole grains, fruits, vegetables, beans, nuts and seeds. Sago does not belong to any of these categories, and its fiber content reflects that. A 100-gram serving contains less than 1 gram.

For more information please visit website: healthyeating.sfgate.com

Rice Nutritional

Rich in Vitamins: Rice is an excellent source of vitamins and minerals like niacin, vitamin D, calcium, fiber, iron, thiamine and riboflavin. These vitamins provide the foundation for body metabolism, immune system health, and general functioning of the organ systems, since vitamins are commonly consumed in the most essential activities in the body.

Cardiovascular Health: Rice bran oil is known to have antioxidant properties that promote cardiovascular strength by reducing cholesterol levels in the body. We have already spoken about the cardiovascular benefits of fiber, and low levels of fat and sodium. Wild rice and brown rice varieties are far better than white rice in this category, since the husk of the grain is where much of the nutrients are; the husk is removed in white rice preparation.

starch: Rice abounds in resistant starch, which reaches the bowels in an undigested form. This type of starch stimulates the growth of useful bacteria that help with normal bowel movements. Also, this insoluble rice is very useful in reducing the effects of conditions like Irritable Bowel Syndrome (IBS), and diarrhea.

According to the International Rice Research Institute in the Philippines, the nutritional value of rice needs to be improved even more so that it benefits mankind.  Rice, being the most dominant cereal crop in most of the world can improve the lives of millions of people who consume it.

The Last Word on Rice
Rice can also prevent chronic constipation. The insoluble fiber from rice acts like a soft sponge that may be pushed through the intestinal tract quickly and easily. Brown rice and whole grains are known to be rich in insoluble fiber. However, it is advisable to drink lots of water for relieving your constipated condition, in addition to eating fibrous foods.

Diabetic patients should include brown rice rather than white rice, which contains low levels of glycemic index. As little as one cup of brown rice on a daily basis provides a person with almost 100% of their daily manganese requirement, which helps to produce energy from carbohydrates and protein. Brown rice is also extremely beneficial for normal functioning of the nervous system and the production of sex hormones.

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Health Benefits of Rice

The various benefits of rice can be found in more than forty thousand varieties of this cereal that is available throughout the world. The two main categories are whole grain rice and white rice. Whole grain rice is not processed very much, so it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with less nutritional value. People choose different styles of rice for particular flavors, depending on their culinary needs, the availability, and the potential for healthy benefits as well!

Health benefits

Great Source of Energy: Since rice is abundant in carbohydrates, it acts as fuel for the body and aids in the normal functioning of the brain. Carbohydrates are essential to be metabolized by the body and turned into functional, usable energy. The vitamins, minerals, and various organic components increase the functioning and metabolic activity of all your organ systems, which further increases energy levels.

Cholesterol Free: Eating rice is extremely beneficial for your health, simply because it does not contain harmful fats, cholesterol or sodium. It forms an integral part of balanced diet. Any food that can provide nutrients without having any negative impacts on health is a bonus! Low levels of fat, cholesterol, and sodium will also help reduce obesity and the health conditions associated with being overweight. Rice is one of the most widely used and eaten foods in the world because it can keep people healthy and alive, even in very small quantities.

Blood Pressure Management: Rice is low in sodium, so it is considered one of the best foods for those suffering from high blood pressure and hypertension. Sodium can cause veins and arteries to constrict, increasing the stress and strain on the cardiovascular system as the blood pressure increases. This is also associated with heart conditions like atherosclerosis, heart attacks, and strokes, so avoiding excess sodium is always a good idea.Skin care: Medical experts say that powdered rice can be applied topically to cure certain skin ailments. On the Indian subcontinent, rice water is readily prescribed by ayurvedic practitioners as an effective ointment to cool off inflamed skin surfaces. The phenolic compounds that are found in rice, particularly in brown or wild rice, have anti-inflammatory properties, so they are also good for soothing irritation and redness. Whether consumed or topically applied, substance derived from rice tend to relieve a number of skin conditions. The antioxidant capacity also helps delay the appearance of wrinkles and other premature signs of aging that can affect the skin.

Alzheimer’s Disease: Brown rice is said to contain high levels of nutrients that stimulate the growth and activity of neurotransmitters, subsequently helping to prevent Alzheimer’s disease to a considerable extent. Various species of wild rice have been shown to stimulate neuroprotective enzymes in the brain, which inhibit the effects of free radicals and other dangerous toxins that can cause dementia and Alzheimer’s disease.

Diuretic and Digestive Qualities: The husk part of rice is considered to be an effective medicine to treat dysentery, and some people say that a three month old rice plant’s husks are said to have diuretic properties. Chinese people believe that rice considerably increases appetite, cures stomach ailments and reduces all digestive problems. As a diuretic, rice husk can help you lose excess water weight, eliminate toxins from the body like uric acid, and even lose weight, since approximately 4% of urine is actually made up of body fat! The high fiber content also increases bowel movement regularity and protects against various types of cancer, as well as reducing the chances of cardiovascular diseases.

For more information please visit website: www.organicfacts.net